Sopón de Camarones

Make this traditional Puerto Rican Shrimp Asopao entirely on your Char-Griller charcoal grill for bold, smoky flavor. The shrimp stock is simmered over live fire with the lid closed, allowing the broth to absorb authentic charcoal smoke you can’t replicate indoors. Grilled shrimp are folded in at the end to keep them tender, creating the ultimate live-fire seafood and rice recipe.

Instructions

1. 01

   Light your Char-Griller grill. Place a caldero or cast-iron pot directly over the heat and add the tiger shrimp shells, onion, garlic, bay leaf, salt, and MSG. Pour in the water and cook with the grill lid closed so the broth absorbs the charcoal smoke as it boils for 25–30 minutes. Strain and reserve the hot broth.

2. 02

   With the grill still hot, lightly oil the grates and place the shrimp on the grill for 1–2 minutes per side until they develop color. Remove and set aside.

3. 03

   Return the caldero to the grill. Add the achiote oil, sofrito, onion, bell peppers, and garlic. Sauté until everything is golden and fragrant.

4. 04

   Stir in the tomato sauce, fire-roasted diced tomatoes, potato, carrot, smoked paprika, and adobo. Mix well and cook for 5 minutes.

5. 05

   Pour in the hot shrimp broth and add the rice. Partially close the grill lid and cook over medium heat for about 30 minutes, stirring occasionally, until the rice is tender and the broth slightly thickens.

6. 06

   When the rice is almost done, stir in the seared shrimp. Cook for another 8–10 minutes until the shrimp are tender and the asopao is creamy.

7. 07

   Turn off the heat and let rest for 5 minutes before serving.

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